Prep 5 mins
Cook 0 mins
...that is more than likely organic! I use chemical-free Dr. Oetker's pudding mix, it also has enough sugar in it to not necessitate adding any other sweeteners. Now, this recipe is more of a framework and method than exact recipe-- you can use whatever non-dairy milk you like (like Almond Breeze chocolate has no sugar but chocolate flavor) and pudding mix flavor-- I imagine the coconut pudding would taste awesome with vanilla almond milk! Or why not use plain soymilk or ricemilk and add a tablespoon or two of cocoa powder and/or 1/2 tsp almond extract? 1/2 cup of pumpkin puree if using vanilla mix? Possibilities are endless!
- 1 (17 ounce) package silken tofu
- 1 (4 1/2 ounce) packagedr. oetker's vanilla pudding mix
- 1 3⁄4 cups unsweetened soymilk (or other sub)
- 1⁄2 teaspoon vanilla or 1⁄2 teaspoon chocolate extract
- Run the package of tofu through the blender first to get a nice smooth consistency.
- Add the pudding mix and milk, and blend on low speed (high speed if you see powdery pieces) until fully blended.
- Pour into ramekins or bowls and cover with plastic wrap to prevent skin from forming, and refridgerate for at least 2 hours.